Easy chilli mussels

Spicy and simple 10 minute dish.

Ingredients (serves 6):
1kg fresh mussels, cleaned
1 pack Prima Taste Singapore Chilli Crab (containing premix, paste and extra hot chilli mix)
530ml water (30ml for the premix)
4 tbsp cooking oil
2 eggs, beaten
coriander leaves, for garnish

Method:
1. Mix chilli crab premix with 30ml water and set aside.
2. Heat oil in a wok and add chilli crab paste. Fry until fragrant.
3. Add mussels, stir and coat well with paste.
4. Pour 500ml water, cover wok for 3-5 minutes until the gravy starts to bubble. Add chilli crab premix.
5. Add the extra hot chilli mix if you want it spicy or leave it out altogether.
6. Stir in beaten egg to thicken the gravy.
7. Garnish with coriander leaves and serve hot with rice or slices of crusty French loaf.

Tips:
For a richer gravy, top it with half a cup of crushed roasted peanuts or cashew nuts.

Recipe source: Simply Her magazine (Mar 2007)